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Baked watercress cannelloni
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1 tbsp olive oil
1-2 cloves garlic, crushed
2 x 100g packs watercress, roughly chopped
150g baby spinach, roughly chopped
250g Italian ricotta
30g Parmigiano Reggiano, grated
¼ x 15g pack oregano, leaves only, finely chopped
690g jar Cooks’ Ingredients Soffritto Passata Base
300g pack fresh lasagne sheets
75g mature Cheddar, grated
75g grated Cheddar and mozzarella, or cooking mozzarella, grated
1. Preheat the oven to 180°C, gas mark 4. To make the filling, heat the olive oil in a large, deep saucepan over a medium heat and add the crushed garlic. Cook for 1 minute, then add the watercress and spinach and cook until wilted.
2. Remove from the heat and tip into a large bowl. Add the ricotta, Parmigiano Reggiano, oregano and a few cracks of black pepper. Stir well until combined.
3. Pour ¹/³ of the passata into the base of a large ovenproof baking dish. Take one sheet of lasagne and place 1 tbsp of the filling at the short end. Roll up tightly and place, seam-side down, into the passata. Repeat with the remaining lasagne sheets until all the filling has been used up.
4. Cover the top of the rolled sheets with the remaining passata, then sprinkle over the grated cheeses. Bake for 35-40 minutes until golden and bubbling. Serve immediately with a crisp salad and some garlic bread, if liked.
Cook’s tipThis is a great make-ahead dish. Prepare all the way up to the baking stage, but instead, cover and refrigerate the day before you want to eat it. Bake from chilled as directed above, or until piping hot throughout.
Typical values per serving: